Similar to pulut panggang (lemper udang), but different in filling and this one is steamed instead of grilled
Traditionally individually wrapped in banana leaf but too lazy to do that, so I just laid the leaf at the bottom and top part and just cut before serving
Yum yum...the sweetness from the chicken combined with the salty sticky rice...
Very addictive, one definitely is far from enough :)
What you need:
For the rice:
1kg glutinuous rice - soaked overnight
400ml coconut milk (Kara)
350ml water
3 bay leaves
For the filling:
600g chicken breasts
7 cloves of garlic
5 shallots
1 thumb size kaemferia galanga (in Indonesian: kencur)
2 bay leaves
100ml coconut milk (Kara)
100ml coconut milk (Kara)
salt, pepper, sugar, 1/2 tsp ground coriander
a little oil
To do the rice...
Steam the soaked rice til half cooked (approx 45mins)
Off heat, mix rice with mixture of coconut milk and water - stir till well incorporated
Steam again for 1 hour with bay leaves embedded in the rice
To do the filling...
Boil a pot of water with the chicken, bring to boil, discard the residue, simmer approximately 1 hour til chicken softened, after that scoop out the chicken from the stock and let cool
After cooled, shred the chicken
Chop garlic, shallots and kencur and then blend til forms smooth paste
Add in shredded chicken, add in a little stock (approx 3 tbsp)
Add in salt, pepper, sugar and coriander, mix well
If it's too dry, you may add a little oil and keep stirring
The taste for this filling is a little on the sweet side
Lay a square pan with banana leaf, spread a layer of rice, spread chicken filling over rice, and top with another layer of rice
Cover the top with banana leaf, let cool
Cut using plastic knife to avoid te rice sticking on the knife (or you may use steel knife wrapped in plastic)
I'm submitting this traditional snack to Aspiring Bakers #12 Traditional Kueh hosted by Small Small Baker
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